The perfect lazy day trick that yields an amazing bowl of warmth and comfort first time round with minimal fuss and even better can be re-tweaked with what you already have to give again another day! My favourite kind of cooking. And it makes the kitchen smell amazing.
- 1 whole, organic chicken
- 2 tsp sea salt flakes
- 1 sprig of parsley
- 5 black peppercorns
- 3 bay leaves
- 3 celery sticks, cut into 3 inches
- 2 carrots, cut into 2 inch chunks
- 2 small onions, peeled and cut in half
TO ADD AFTER DRAINING
- 100g trimmed kale leaves or cavolo nero
- 2 carrots, sliced in bite size pieces
- 1 leek, sliced
- 2 cloves garlic
- 1 tbsp miso paste
Place the whole chicken into the largest saucepan or casserole dish you have, with a bit of space to fit the veg nestling in around it. Pour over fresh, filtered water to cover the chicken, if you can, and then add the veg pieces (wedge into the cavity of the bird if space is an issue) and sprinkle the herbs and spices over the top.
On a high heat, bring the pot to the boil, then immediately turn it right down to a gentle simmer, almost totally covered with a lid, for 1 1/2 to 2 hours. Check the water level from time to time and refill if it goes more than an inch below the top of the chicken. Remove from heat and leave to cool.
Drain the liquid off when it's cooled a little and discard the veg and spices. Tear the meat from the chicken, removing the bones and the skin and setting the meat aside.
Tip the chicken liquid back into the pot and add the freshly sliced vegetables and bubble for 5 minutes. Add the torn chicken strips and the miso paste and stir to combine.
This is perfect like this, but you can mix it up on later outings with rice noodles, or cooked brown rice as an addition to make a lovely warming bowl that’s super fast to put together.